Cherry & Dennis Helper Habitat
Japanese Salmon Nanbanzuke
日式南蠻漬三文魚
Recipe overview
Japanese Salmon Nanbanzuke is a classic family dish. Measure first, then control heat and moisture in sequence for distinct flavour and correct doneness.
01
Ingredients
Main ingredients
- 500 g salmon fillet
- 1 pieces onion
- 1/2 pieces carrot
- 1 pieces green pepper
- 40 g cornstarch
- 1 pieces red chilli
Fish marinade
- 1/2 tsp salt
- 1 tbsp sake
Sauce seasoning
- 80 ml rice vinegar
- 3 tbsp soy sauce
- 2 tbsp sugar
- 100 ml dashi
Cooking oil
- 3 tbsp vegetable oil
02
Tools
- household hob
- cutting board
- chef's knife
- measuring cup and spoons
- large mixing bowl
- heatproof dish
- small saucepan
- frying pan
- spatula
- food thermometer
03
Steps
Step 1
Slice the vegetables
Thinly slice the onion, julienne the carrot and green pepper into 5 cm strips, seed and slice the chilli, then place all vegetables in a heatproof dish.
Step 2
Cook the nanban sauce
Combine 100 ml dashi, 80 ml rice vinegar, 3 tablespoons soy sauce and 2 tablespoons sugar in a saucepan; boil for 1 minute until dissolved.
Step 3
Soften the vegetables
Pour the boiling nanban sauce over the vegetables, toss and leave them to soften slightly while remaining crisp.
Step 4
Portion the salmon
Pat 500 g salmon fillet dry, remove pin bones and cut into roughly 4 cm pieces, keeping the skin intact.
Step 5
Season and coat
Season the salmon with 1/2 teaspoon salt and 1 tablespoon sake for 10 minutes; pat dry again and coat thinly with 40 g cornstarch.
Step 6
Preheat the pan
Heat a frying pan over medium heat for 1 minute, add 3 tablespoons vegetable oil and swirl to coat.
Step 7
Sear the skin side
Lay the salmon skin-side down in one layer and sear for 3 minutes until golden and set without frequent movement.
Step 8
Cook the other sides
Turn the salmon and cook for another 2–3 minutes until golden; confirm the thickest centre reaches at least 75°C with a food thermometer.
Step 9
Soak while hot
Transfer the hot salmon directly into the nanban sauce, keeping the pieces in one layer among the vegetables.
Step 10
Turn for even flavour
After 5 minutes, carefully turn the salmon without breaking it and soak for another 10 minutes for even flavour.
Step 11
Check and cool
After the full 15-minute soak, cool the dish uncovered at room temperature for no more than 30 minutes; if not serving, cover and refrigerate, never leaving it out for more than 2 hours.
Step 12
Serve with the marinade
Plate the salmon with onion, carrot, green pepper and a little nanban sauce; serve at room temperature after the 30-minute cooling period or serve chilled.
Common mistakes
- Uneven pieces cook at different rates.
- Food added before the cookware is hot will colour poorly.
- Too much liquid at once dilutes the flavour.
- Serving without checking may leave the centre undercooked.
Tips
Measure and arrange everything first. Taste midway and adjust salt only at the end. Cook meat and fish completely.
